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Ingredients

1 (.25 ounce) package active dry yeast ¼ cup warm water (110 degrees F/45 degrees C) 2 cups buttermilk 5 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 2 teaspoons salt 3 tablespoons white sugar ¾ cup shortening

Nutrition Info

166.8 calories carbohydrate: 22.7 g cholesterol: 0.8 mg fat: 6.9 g fiber: 0.8 g protein: 3.5 g saturatedFat: 1.8 g servingSize: - sodium: 329.4 mg sugar: 2.6 g transFat: : - unsaturatedFat: : -

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 5 minutes. Add buttermilk to yeast mixture, and set aside.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in yeast mixture until dry ingredients are moistened. Turn dough out onto a floured surface, and knead 4 or 5 times.
On a lightly floured surface, roll dough to 1/2 inch thickness. Cut out biscuits with a 2 1/2 inch round cutter. Place on lightly greased baking sheets, barely touching each other. Cover, and let rise in a warm place free from drafts for 1 hour, or until almost doubled in size. Preheat oven to 425 degrees F (220 degrees C).
Bake in preheated oven for 10 to 12 minutes, or until browned.

2 dozen biscuits

These are a delicious cross between a roll and a biscuit. You roll them out like a biscuit, and they rise like a roll.